This stuffed squash is filled with lentils, cranberries, and goat cheese for a flavourful vegetarian dinner your family will love!
Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil. Drizzle with 2 teaspoons oil.
Place the halved squashes cut side down on baking sheet. Bake for 20 to 30 minutes or until squash are tender. Remove from oven to cool slightly.
While the squash are cooking, heat 2 teaspoons of oil over medium heat in a large frying pan. Cook onions until translucent and tender, about 5 minutes.
Add the carrot, lentils, salt, garlic powder, and pepper. Cook for another 2 to 5 minutes. Stir in the chopped spinach and cranberries. Cook until spinach is wilted. Remove from heat and let cool slightly.
Flip squash so the cut side is facing up. You may need to trim a small amount off the backs of the squash so they lay flat. Stir the feta or goat cheese into the lentil mixture, and fill each squash half. Place back in oven for 5 to 10 minutes.
Sprinkle with sunflower or pumpkin seeds. Serve with steamed green beans or a side salad.